This easy and wholesome whole grain risotto is sure to bring comfort to your kitchen this winter season.
Barley makes a delicious, satisfying whole-grain risotto, and the slow cooker makes it effortless. Store-bought vegetable broth is usually flavoured with onions and tomato, which add depth. If your slow cooker has a sauté function, use it for the mushrooms.
Melt butter in a large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until tender, 8 to 10 minutes. Transfer mushrooms to a slow cooker, reserving ⅓ of the mushrooms for garnish.
Add barley, broth, wine, water, salt and thyme to slow cooker. Stir well for about 1 minute; cover and cook on low heat for 4 hours.
Stir in cheese, cream and reserved mushrooms.
Nutrients per serving (not including cream): 209 calories, 8 g protein, 6 g fat (3 g saturated fat), 30 g carbs (6 g fibre), 13 mg cholesterol, 511 mg sodium